I received a free Try the World box. All opinions are my own.
I’ve written about the Try The World subscription box in the past. I was thrilled to have been sent the Marrakesh Box as it gave me a chance to use my tagine for the first time with a recipe for Chicken with Preserved Lemons. This time around I have been sent a box that has me journeying to Buenos Aires! How exciting is that?! I’m only sharing a small portion of the box with you today – I’ll be showing you the whole box in a later post involving barbecued ribs! – there was just one jar in the box that I wanted to open immediately. What was this jar that called to me so urgently?
Dulce de Leche!
If you have never had this amazing caramel made from either goat’s or cow’s milk you don’t know what you are missing. I swear I could have opened the jar and eaten the entire contents with a spoon but I was good. No, scratch that – I was downright evil. I took that dulce de leche and turned it into something else altogether. I made a dessert that was very simple yet incredibly heavenly.
Vanilla Ice Cream with Warm Apples and Dulce de Leche Whipped Cream
2 cups vanilla ice cream – homemade or store bought
For the Apples:
2 apples, peeled, cored and sliced thinly
1/2 cup brown sugar
2 TBS unsalted butter
1 tsp cinnamon
pinch of salt
1 tsp cornstarch
For the Whipped Cream:
1/2 cup heavy cream
1 1/2 TBS Dulce de Leche
pinch of salt
Melt the butter in a heavy bottomed saute pan over medium heat.
Add the brown sugar and stir until dissolved.
Stir in the cinnamon and salt.
While the apples are cooking add the heavy cream, dulce de leche and salt to a medium bowl.
With a hand mixer on low mix in the dulce de leche.
O.M.G! I cannot begin to tell you how good this was. I used homemade double vanilla goat’s milk ice cream. The warmed apples tasted like apple pie filling just out of the oven and that whipped cream – oy! I could (and did) eat it straight. It is a marvel of airy lightness with a hint of sweet and an overall caramel taste. The whipped cream was slightly thicker than usual and it was heaven on a spoon. I will neither confirm nor deny that I made another batch of the whipped cream and ate it. All. Erm.
As I mentioned above I’ll be back with more fun from this latest Try the World box featuring treats from Buenos Aires. There were some really fun products in the box and I’ll be using two of them to make an amazing glaze for barbecued ribs. You know – those AH-mazing (affiliate link) ribs I got from Zaycon Fresh that you can get too.
Other Ice Cream Desserts:
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- 2 cups vanilla ice cream – homemade or store bought
- For the Apples:
- 2 apples, peeled, cored and sliced thinly
- 1/2 cup brown sugar
- 2 TBS unsalted butter
- 1 tsp cinnamon
- pinch of salt
- 1 tsp cornstarch
- For the Whipped Cream:
- 1/2 cup heavy cream
- 1 1/2 TBS Dulce de Leche
- pinch of salt
- Melt the butter in a heavy bottomed saute pan over medium heat.
- Add the brown sugar and stir until dissolved.
- Stir in the cinnamon and salt.
- Add the apples and stir to coat.
- Let cook for about 5 – 10 minutes until apples have softened but still maintain some texture.
- Add the cornstarch and stir until the sauce thickens slightly.
- While the apples are cooking add the heavy cream, dulce de leche and salt to a medium bowl.
- With a hand mixer on low mix in the dulce de leche.
- Slowly increase the speed to high and whip the cream mixture until thick.
- To serve – place some warm apples in the bottom of the bowl, top with ice cream, add some of the caramel sauce from the pan and finally the dulce de leche whipped cream.